Tuesday, April 24, 2012

Juicy Italian Sausage & Fennel Meatballs

Makes about 4 servings (16-18 balls)
1/2 pound bulk raw Italian Sausage
1/2 pound lean ground beef
1 piece of bread (or any other piece of stale bread you have around or sub. breadcrumbs)
1 egg
3 tbsp. milk (a.k.a. a splash)
1 tsp. freshly ground fennel seeds
2 tsp. Italian seasoning
1/8 tsp. ea. salt & fresh cracked pepper
3 tbsp. pasta sauce
Sprinkle of grated parmesan to finish

Preheat oven to 350 degrees.
Defrost your ground meats and add to a large mixing bowl. Tear small pieces of bread into your mixing bowl and add milk over it. Grind or smash the fennel seeds to bring out the flavor. Mix in the egg and the other seasonings.
Stir together and form into small 1 in. balls. Spray glass baking dish with oil, then coat bottom with a thin layer of tomato sauce. Assemble meatballs so they are barely touching in the pan. Bake for about 20 minutes or until golden on top and the sauce is bubbly.
Pour meatballs and sauce over your favorite pasta dish and enjoy!

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